Wake and Bake: Cranberry Apple Strudel

It's not my sweaters or scarves or even the extra blanket which now rests on call at the end of my bed. For me, what really signals that the weather has turned, that fall is here, is my craving for apples. I don't use the word craving lightly—it hits and in a flash I'm eating apples raw, dicing them over my oatmeal, and drinking apple cider by the gallon.

But my baking speed is still in summer mode (read: easy, fast, and fruit-forward). So what to make? How about this cranberry-apple strudel, which is the perfect bridge between summer and fall.

The sliced apples are tossed with cranberries for a little sweet-tart chew, walnuts for crunch, and cinnamon for spice. The filling is encased in Puff Pastry and baked into one large golden roll. I like to slice the strudel thin to expose the beautifully layered fruit, then dust it with confectioners sugar and maybe a dollop of whipped cream.

Thanks to the Puff Pastry, this is a brunch or dinner party favorite, hitting the perfect intersection of ease and elegance. What about you, what dishes do you make with Puff Pastry? Start collecting your best recipes now, because next week we'll be sharing the details of our Puff Pastry Challenge sponsored by Pepperidge Farm!

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